008673   Chennigaraju B H;Agrawala S P;Makker S K (Dairy Engng Div, National Dairy Research Institute, Karnal-132 001) : Evaluation of improvised plasticizer for continuous manufacture of butter-G. Indian J Dairy Sci 2005, 58(2), 80-4.

Attempt has been made to improve the design of twin-screw forming system for continuous manufacture of butter-G from ghee. A conjugated intermeshing twin-screw forming system (plasticizer) was developed which acted as butter worker and simultaneous cooling was done by direct-expansion refrigeration system. The recombined butter was produced at a constant temperature of 6°C. Studies were conducted with seven different screw speeds of 0.14, 0.22, 0.25, 0.29, 0.32, 0.36 and 0.38 m/s. The throughput and rate of cooling of the product at all screw speeds improved when compared to previous findings. The result indicated that rheological properties of butter-G obtained at higher screw speeds were similar to the butter sample.

8 illus, 8 ref

008672   Chakraborty M;Bhattacharya C;Datta S (Dep Chem Engng, S V National Institute of Technology, Surat 395 007) : Extraction of Copper (II) and Nickel (II) from Wastewater, by Emulsion Liquid Membranes. J Instn Engrs-Pt CH 2004, 85(September), 1-6.

Emulsion liquid membranes (ELMs) containing di- (2-ethylhexyl) phosphoric acid (D2EHPA) have been applied to recover copper(II) and nickel (II) ions from a dilute sulphate solution containing equal amounts of both metal ions and also from wastewater of electroplating industry. Competitive transport of the two ions as well as interference of other ions present in the wastewater containing copper and nickel (II) ions have been studied and an effective technique has been focussed to recover copper (II) as a target metal. From the experimental results, it has been established that short contact time (8min-10 min), 0.05 mol/l buffer concentration in feed phase, moderate acidity of feed phase solution (pH3.5-5.5)are critical parameters in recovery of copper(II) and nickel (II) ions. Again, keeping feed phase pHat3.5, if internal strip phase acid concentration is varied from 1(N)-2(N), the recovery of copper is seen to increase up to 99%. Co-existing ions chromium (III)and iron (II),present in the wastewater of electroplating industry, hardly affect the separation.

8 illus, 3 tables, 11 ref

008671   Azooz M A;El Batal H A;Abd El Moneim M (Glass Res Dep, National Research Centre, Dokki, Cairo, Egypt) : Corrosion behavipur of some gamma-irradiated phosphate glasses or radioactive wastes burial applications. Trans Indian Ceramic Soc 2005, 64(2), 95-100.

Corrosion behaviour of some lead phosphate glasses containing varying contents of iron oxide was investigated. The grain method was used to estimate the weight loss of the studied glasses by the action of HCl, NaOH solutions, distilled water and underground water. The experimental results show variations of the corrosion behaviour with glass composition and with the leaching medium. The corrosion of the glass grains was investigated after subjecting the grains to varying doses of gamma irradiation. The infrared spectra were measured for the glass grains after immersion in the specified leaching solution to confirm the suggested corrosion mechanism in such glasses. However, the corrosion figures were generally very low which reveals that these glasses are quite resistant and can be considered as promising candidates for burial of radioactive wastes.

2 tables, 10 ref

007563   Singh D R;Senani S;Medhi R P;Rai R B (NO, Cent Agric Res Inst (CARI), Post Box No. 181, Port Blair-744 101, Email: ssenani@rediffmail.com) : Alligator apple-a lesser-known multipurpose plant. Nat Prod Radiance 2005, 4(4), 274-7.

Alligator apple (Annonna glabra Linn.) is a lesser-known plant having various useful properties. Paper deals with its cultivation prospects, nutritional composition of seeds and potential uses of seed oil as biodiesel.

3 illus, 1 table, 5 ref

007562   Sharma R;Arora S (Dep Processing Fd Engng, Punjab Agric Univ, Ludhiana) : Techno-economic evaluation of low capacity wheat milling systems in Punjab. J Res-Punjab Agric Univ 2004, 41(3), 375-9.

4 illus, 1 table

007561   Pankaj Kumar;Kaushik A;Tyagi M;Tyagi Y; Srivastava A;Srivastava A (Dep Micorbiology, Dr. R.M.L. Avadh Univ, Faizabad) : Fermentation of Guava (Psidium guajava) juice for optimum production of ethanol by Zymomonas mobilis, MTCC-2427. Adv Pl Sci 2004, 17(2), 571-7.

The study was undertaken to study the efficacy of Zymomonas mobilis for ethanol production from mixed variety of guava (Psidium guajava) juice at various pH level and results were compared with that of its counterpart Saccromyces cerevisiae. The Zymomonas mobilis was found to be more efficient.

2 illus, 3 tables, 19 ref

007560   Matschat R;Heinrich H J;Czerwensky M;Kuxenko S;Kipphardt H (NO, Fedl Inst for Mater Res and Testing (BAM), D-12200 Berlin, Germany) : Multielement trace determination in high purity advanced ceramics and high purity metals. Bull Mater Sci 2005, 28(4), 361-6.

In the field of advanced ceramics two CRMs were developed in the last few years by the Federal Institute for Materials Research and Testing, one for silicon nitride and one for silicon carbide. Besides their application by industry they are appropriate to be used for the validation of special methods used for trace determination in accordance with high purity materials. This is demonstrated, for example, on ultrapure silicon carbide which was analysed by solid sampling electrothermal atomic absorption spectrometry (SS ET AAS). BAM is also certifying primary pure reference materials used as the National Standards for inorganic analysis in Germany. The crucial point of this project is the certification of the total purity of high purity materials, each representing one element of the periodic table. A variety of different analytical methods was necessary to determine the trace contents of metallic and non-metallic impurities from almost the whole periodic table in the high purity materials. The primary CRMs of copper, iron and molybdenum are used as examples to demonstrate the modus operandi analytical effects observed by using high resolution ICP mass spectrometry (HR ICP-MS) and the results.

5 illus, 3 tables, 8 ref

007559   Mandavgane S A;Pattalwar V V;Kalambe A R (NO, , D-1 Bhauji Page Apartment, Behind NIT Garden, Bhamti Nagpur-440 022, Email: mandavgane@rediffmail.com) : Development of cow dung based herbal mosquito repellent. Nat Prod Radiance 2005, 4(4), 270-2.

Chemical based mosquito repellents available in the market contain some harmful and poisonous chemicals which are likely to cause threat to human health. An attempt has been made to prepare a 100% herbal product, based on traditional practices and rural wisdom. It is effective and cheaper man presently chemical based mosquito repellent. Since it is totally herbal, it has no side effects on inhalation or even on digestion. Paper deals with selection and optimization of ingredients, their characteristics, medicinal property and studies conducted about the comparison with the existing mosquito repellent. The cow dung is considered very sacred in Indian philosophy, it says that Gomay Vaste Laxmi l.e. Goddess of Wealth resides in cow dung. The efforts are made to study the traditional beliefs from scientific approach. Aim of this product development is to provide employment to the rural youth and economic gains to farmers.

5 illus, 1 table, 7 ref

006502   Yoshida H (Dep of Advd Mater Sci, Grad Sch of Frontier Sci The Univ of Tokyo Bldg. of Engng, 4, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656 Japan, Email: yoshida@ceramic.mm.t.u-tokyo.ac.j. ) : Grain boundary chemistry and high temperature plastic flow in polycrystalline alumina. Trans Indian Inst Metals 2005, 58(2-3), 177-85.

Most commercial ceramics are fabricated by an addition of sintering aids, which often yield amorphous phase in grain boundaries at sintering temperatures. The composition of grain boundary phase is of primary importance in fabrication of ceramics. However, high-temperature plastic flow is rate-controlled by grain boundary diffusion even in oxide ceramics without grain boundary amorphous phase because of sluggish lattice diffusion. In such cases, grain boundary diffusivity in oxide ceramics at high temperatures is affected seriously by presence of doped cation segregated in the vicinity of grain boundaries. Typical example of a small dopant effect on the high-temperature creep in polycrystalline Al2O3 is briefly introduced. A first principle molecular orbital calculation based on simple cluster models indicates that ionic bond strength in Al₂O₃ is enhanced by presence of zirconium or lanthanoid cation at the grain boundaries. The high-temperature creep resistance in Al₂O₃ can be controlled by enhancement of the ionic bonding strength at the grain boundaries. Local quantum structure analysis seems to be a powerful way to understand the small dopant effect on various properties in oxide ceramics.

14 illus, 25 ref

006501   Yash Roy R C;Gupta P K (Biophysics EM and I Sect, Indian Vet Res Inst, Izatnagar-243 122) : Neem-seed oil as termite repellent. Toxic int 2005, 12(1), 33-4.

Termite-attact may be aveerted with the application of fluidized (Warmed) neem seed oil by spraying, painting and pipetting/injecting infested crops, wooden furnishings and crevices, respectively.

13 ref

006500   Yadav A R;Rekha M N;Chauhan A S;Ramteke R S (Dept of Fruit & Vegetable Technol, Cent Fd Technological Res Inst, Mysore-570 013) : Ready to eat snack from fruits. J rur Technol 2004, 1(4), 174-7.

Jack fruit, pineapple, banana, sapota, mango etc., are abundantly grown in different parts of India. Preparation of value added products from fruits (juice, concentrate, canned pulp etc.,) are energy intensive and require high cost machinery/equipments. Besides, the quality aspects at floor level and during storage of such processed products require high attention. Dehydration of food commodities helps in improving the shelf life by partially removing water from the fruits. Dehydrated fruits are gaining market as ready to eat snacks. The fruit slices can also be sold as gift packs in line with dried nuts. Soaking the fruit slices in sugar syrup aids in partial removal of water without any change in organoleptic quality of fruit. About 40-55% reduction in water content was observed as a result of osmosis. The partly dried bulbs/slices were further dried in a mechanical hot air drier to a final moisture content of 12-15%. The stability of the product is increased due to low moisture and high sugar contents. The product packed in laminate pouches are stable upto 4-6 months at ambient condition (27°C and 65% RH). Varieties of popular fruits which are not generally suitable for processing, can also be utilized in this way. In place of mechanical drier, solar drying can also be adopted to dry the fruits. The process conditions for preparation of ready to eat snack from jack fruit, pineapple, sapota, banana and mango were optimized and the data is presented.

3 illus, 5 tables, 16 ref

006499   Warang M D;Joshi V P;Koli J M (Dep of Fish Processing Technol and Microbiology, Coll of Fish, Ratnagiri-415 629) : Effect of different packages on storage characteristics of fish soup powder. Asian J Microbiol Biotechnol envir Sci 2005, 7(1), 57-61.

The aim of the study was to find out suitable packaging material for the fish soup powder prepared from croaker fish. For this purpose the storage study of fish soup powder in three different packages namely trend pouch, HDPE pouch and LDPE punch was conducted. The storage studies, which included changes in biochemical, microbiological and organoleptic qualities of fish soup powder indicated that after four months of storage of the powder in trend pouch and HDPE pouches the TVB-N, TMA-N and PV values increased slightly, but were within the acceptable limits. The TPC was within the acceptable level and the pathogens were completely absent. Similarly organoleptic evaluation of the soup powder from these two packages by trained panelists rated the product as good after four months storage. Therefore, based on biochemical, microbiological and organoleptic studies, the two types of packages namely trend pouch and HDPE pouch were found as the suitable packaging for the fish soup powder.

3 tables, 14 ref

006498   Semwal A D;Sharma G K;Khan M A;Roopa N; Srihari K a;Bawa A S (Defence Fd Res Laboratory, , Siddarthanagar, Mysore-570 011) : Keeping quality of fried sweet boondi. J Fd Sci Technol 2005, 42(3), 285-7.

Sweet boondi with or without sorbic acid (0.4%) was prepared, packed in polypropylene (PP) and paper-aluminium foil-polyethylene (PFP) laminate pouches and stored at ambient temperatures (15-35°C). The proximate composition of the product was determined and sensory quality evaluated. Samples without sorbic acid (control) spoiled within 45 days of storage due to excessive mold growth and fermented odour. Boondi containing sorbic acid did not support any microbial growth during storage for 8 months. The product could be stored for 6 and 8 months without losing its quality in PP and PFP pouches, respectively at ambient temperatures. Peroxide and thiobarbituric acid (TBA) values were higher for the product packed in PP than that in PFP pouches. Sorbic acid degraded during storage of boondi and the rate of degradation was higher for the samples packed in PP than those in PFP pouches.

^ssc1 illus, 2 table, 12 ref

006497   Sahoo J;Kumar N (Dep of Anim Products Technol, CCS Haryana Agric Univ, Hisar-125 004) : Quality of vacuum packaged muscle food stored under frozen condition. J Fd Sci Technol 2005, 42(3), 209-213.

There is an ever increasing consumer demand for good quality meat and meat products developed with minimal processing and natural preservation methods. Vacuum packaging is one of the natural preservative packaging methods which can greatly enhance the shelf-life and overall quality of muscle foods for a long time. The review encompasses physico-chemical, sensory and microbiological qualities of vacuum packaged muscle foods stored under frozen conditions.

^iia

006496   Sahoo J;Karwasra R K;Hooda S;Bharti A (Dep of Anim Products Technol, CCS Haryana Agric Univ, Hisar-125 004) : Effect of sodium ascorbate and tocopherol acetate on the quality of minced pork during refrigerated storage. J Fd Sci Technol 2005, 42(3), 213-17.

Minced pork (MP) prepared from ham portions of 'White Yorkshire' boar carcasses of about 1 year age, was preblended with no additives (control), sodium ascorbate (SA) 600 ppm, tocopherol acetate (TA) 8 ppm or SA+TA at above concentrations, packed in low density polyethylene bags, stored at a refrigerated temperature of 4±1°C and examined for quality changes at a storage interval of 2 days upto 11 days. It was noticed that colour score and water holding capacity (WHC) were highest and metmyoglobin (MMb) % and thiobarbituric acid reactive substances (TBARS) value were lowpst in the SA samples while pH and cooking loss were lowest in SA+TA. No significant (p<60>0.05) difference - in MMb %, odour score and tyrosine value was found among SA, TA and SA+TA. The above antioxidants did not show antimicrobial property in MP during refrigerated storage. The quality improvement (oxidative stability) of MP was in decreasing order of SA<62>SA+TA<62>TA. It is concluded that the combined use of SA and TA in MP could not produce synergistic effect in improving the meat quality during refrigerated storage. The shelf-life of both SA and SA+TA samples was 9 days against 5 days in control sample.

4 tables, 20 ref

006495   Reema Raj;Sahoo J;Hooda S;Karwasra R K (Dep of Livestock Products Technol, PAU, Ludhiana-141 004) : Effect of ginger extract and cooking methods on oxidative stability and physico chemical quality of vacuum packaged cooked chevon patties during storage. J Fd Sci Technol 2005, 42(3), 275-9.

Minced chevon (MC) was prepared from hind legs of 2-3 year age buck carcasses and preblended without additives (control) and with 2% ginger extract (GE) (treated). These preblended MC samples were used to prepare cooked chevon patties (CCP), which were cooked in a microwave oven for 15 min or in electrical oven at 175°C for 25 min to finally obtain 4 different experimental batches, vacuum packaged, stored at temperature of 0-2°C for 28 days and evaluated for quality changes at storage interval of 7 days. It was observed that both GEE (GE treated electrical oven cooked) and GEM (GE treated microwave oven cooked) samples showed a significantly (p<60>0.05) higher pH and tyrosine value and significantly lower Warner-Bratzler shear force value, TBARS number and peroxide value when compared to their control counter parts (CE and CM). The free fatty acid content of GEM group was significantly lower than that of CE, GEE and CM batches. It was concluded that among the 4 different batches of CCP studied, GEE was most stable product as regards oxidative changes in the product quality.

2 tables, 23 ref

006494   Ray P K;Ruby Rani;Singh S K (Hort Dep, Rajendra Agric Univ, Pusa, Samastipur-848 125) : Effect of sulphur dioxide fumigation and low temperature storage on post-harvest browning and quality of litchi fruits. J Fd Sci Technol 2005, 42(3), 226-30.

Litchi (Litchi chinensis Sonn.) fruits were treated with SO₂ at 50 or 60 g S/100 kg fruits and stored at 4±1°C and 85±5% RH and at ambient condition (32±2°C with 55±5% RH) after precooling at 10±1°C for 2 h. Untreated fruits were also stored as control at both the temperature regimes. Changes in total soluble solids (TSS), total sugar, acidity and ascorbic acid were measured during storage. TSS and total sugars in fruit initially increased followed by a decrease till the end of storage, although the pace and extent of change was much slower at low temperature. All these changes corresponded to change in the browning of pericarp. SO₂ treatment at both the levels were effective in stabilising the degradative changes towards senescence of fruits after harvest. Rapid browning of litchi fruits occurred in untreated fruits at ambient as well as at low storage temperature. Sulphited fruits exhibited negligible browning up to 25th day when stored at 4±1°C with 85±5% RH. These fruits had very little browning on 7th day when kept at ambient condition. The shelf-life of sulphited fruits were of 25 days at 4±1°C and 4 days at ambient condition. Untreated fruits were acceptable only for 2 days at ambient condition and 6 days at 4±1°C.

1 illus, 5 tables, 20 ref

006493   Ramesh Babu D;Das Gupta D K (Defence Fd Res Laboratory, , Siddarthanagar, Email: dfoodlab@sancharnet.in) : Development of pineapple juice-milk/lassi powders. J Fd Sci Technol 2005, 42(3), 241-5.

Products were prepared by mixing extracted pineapple juice with concentrated (by thermal evaporation) milk as well as curds and spray dried. The products were evaluated for bulk density, tapped density compressibility sorptoon isotherm as well as chemical parameters. Shelf-life of the powders in polypropylene pouches stored at 3 different temperatures of 5, 20-33° (room temperature) and at 37°C was evaluated. Bulk properties of both the powders were found to be quite high indicating less flowability. Water activity was 0.12 and 0 10 while the monolayervaues were 4.45 and 6 14 respectively for milk and lassi powders. Both the powders were high in protein (29.11, 25.04%), fat (7.83, 9.97%)............

2 illus, 5 tables, 19 ref

006492   Rajanna A E;Ramachandappa B K;Nanjappa H V; Mustari Begum (Dep of Agron, Univ of Agric Sciences, Bangalore-560 065) : Nutrient content, cooking quality and acceptability of baby corn as influenced by irrigation and fertilizer levels. J Fd Sci Technol 2005, 42(3), 282-5.

Scheduling frequent irrigation at 1.0 IW/CPE ratio throughout the crop growth stages recorded significantly higher reducing sugar (54.90 mg/100 g), crude protein (21.48%); phosphorus (0.88%) and recorded significantly lower crude fibre (3.11%) overall other irrigation levels. Application of 150:75:40 kg NPK/ha resulted in significantly higher reducing sugar (47.78 mg/100 g), crude protein (20.47%), phosphorus (0.83%) and recorded significantly lower crude fibre (3.52%) as compared to 100:50:27 kg NPK/ha. With respect to cooking quality, frequent irrigation at 1.0 IW/CPE ratio throughout the crop growth stages was better as it produced higher baby corn height (14.25 g), volume (17.67 ml), increase in weight (52.02%), leached out solids (4.26 g/100 g) and taken less water (2.79 m/g) and time (47.33 min) as compared to other irrigation levels. Application of 150:75:40 kg NPK/ha judged as better fertility level as compared to 100:50:27 kg/ha with respect to cooking quality. Sensory attributes of raw and cooked baby corn were significantly influenced by both irrigation and fertilizer levels. Frequent irrigations at 1.0 IW/CPE ratio throughout the crop growth stages was more accepted by panel members as it scored higher values for sensory attributes as compared to other irrigation levels. Fertilizer level of 150:75:40 kg NPK/ha was much preferred as compared to 100:50:27 kg NPK/ha. Raw baby corn was more liked by panel members when sensory evaluation was conducted on raw and cooked baby corn.

^ssc2 tables, 12 ref

006491   Mini Sheth;Dwivedi R;Tiwari R (Dep of Fd and Nutri Fac of Home Sci, M S Univ of Baroda, Vadodara, Gujarat) : Shelf quality and safety of household mango pickle in oil. Asian J Microbiol Biotechnol envir Sci 2005, 7(1), 143-50.

Mango pickles from a large number of Gujarati families in India were studied for their shelf quality and safety due to leck of chemical preservatives, fungal growth was found to be common. Consumption of such pickles with aflotoxins may prove to be a series health hazard.

4 tables, 18 ref

006490   Mendiratta S K;Chauhan G;anjaneyulu A S R; Kondaiah N;Keshri R C (Div of Livestock Products Technol, Indian Vet Res Inst, Izatnagar-243 122) : Preparation of enrobed pork chunks. J Fd Sci Technol 2005, 42(3), 220-3.

Undercuts (tenderloin) removed immediately after slaughter were chilled for 12 h at 4±1°C and cured in cunng solution containing salt, sodium nitrite, cane sugar and sodium tripolyphosphate. After 48 h of curing at 4±1°C, chunks of different sizes were prepared and coated with different types of batters. Batter prepared with milk cream was found more suitable for oven cooking, whereas batter prepared with curd was found better for roasting on gas tandoor and deep fat frying but not before roasting. Dusting with dried bread crumbs was required before broiling and frying. Cooking yield and sensory scores were significantly (p<60>0.05) higher but shear force value was significantly (p<60>0.05) lower in fried than broiled and roasted chunks. No significant difference was observed in pH, total plate counts and yeast and mold counts in samples cooked by different methods. All types of enrobed chunks were acceptable upto 10 days of storage at 4±1°C.

3 tables, 13 ref

006489   Mangaraj S;Agrawal S;Kulkarani S D;Kapur T (Agro Processing Div, Cent Inst of agricultural Engng, Nabibagh, Berasia Road, Bhopal-462 038) : Studies on physical properties and effect of pre-milling treatments of cooking quality of pulses. J Fd Sci Technol 2005, 42(3), 258-2.

Physical and gravimetric properties of pigeon pea (Cajanus cajan), chickpea (Cicer arietinum) and green gram (Phaseolus aureus) were determined. The cooking quality of differently processed dhal was also examined for 3 types of pre-milling treatment methods like conventional, CIAE and Millers practice. Average moisture content on wet basis was 9.53, 9.7 and 10% for pigeon pea, chickpea and green gram, respectively. Physical and gravimetric properties varied with pulses: equivalent diameter varied from 3.66 to 6.37 mm, bulk density from 0.785 to 0.885 g/ml, true density from 1.360 to 1.389 g/ml, porosity from 0.361 to 0.422, and sphericity from 0.739 to 0.811. The cooking time was 20-33 min in conventional pre-milling treatments where as in CIAE and Millers practice pre-milling treatment, it was relatively less (19-30 min). The cooking quality obtained by Millers practice method of pre-treatment was similar to CIAE method of pre-milling treatment. Study revealed that pre-milling treatment considerably influenced the cooking time of dhal. Soaking of the pulses in water for a longer time and subsequent drying generally showed increase in the cooking time of dhal.

6 illus, 10 tables, 19 ref

006488   Madan H K;Jaiswal U K;Kumar S;Khanna S K (Indian Inst of Petrol, , Dehradun) : Improvement in the GUR (Jaggery) making plant for rural areas. J rur Technol 2004, 1(4), 194-6.

1 illus, 2 tables

006487   L Ramachandran;Sukhminder Singh;Rathour A K (Dairy Chem Dep, S.M.C. Coll of Dairy Sci, Anand Campus, Anand-388 110) : Preparation of Kulfi from admixtures of partially de-oiled groundnut meal and milk/milk powders. Nat Prod Radiance 2005, 4(2), 90-6.

Three types of dry Kulfi (frozen dessert) blends were prepared from partially de-oiled groundnut meal (PDGM), stbilizers and salts (B₁); PDGM, whole milk powder, stabilizers and salts (B₂); and PDGM, skim milk powder, stabilizers and salts (B₃). The kulfis, designated as K₁, K₂, and K₃, made from B₁, B₂ and B₃, respectively were compared with cotrol kulfi (Kc) for their average chemical composition, physico-chemical properties and microbiological quality. Comparative appraisal of the sensory scores showed significantly higher scores of Kc than K₁, K₂ and K₃ for colour and appearance, flavour and overall acceptability but K₁ had the highet body and texture scores.

4 tables, 23 ref

006486   Kumudavally K V;Padmini S;Radhakrishna K;Bawa A S (Dep of Freeze-drying and animal Products Technol, Defence Fd Res Laboratory, Mysore-570 011) : Effect of surface treatment of fresh mutton with spices on lipolytic bacteria, Enterobacteriaceae and their degradation products during storage. J Fd Sci Technol 2005, 42(3), 249-53.

The inhibitory effect of clove, cinnamon and turmeric on lipolytic bacteria (LB) Enterobacteriaceae and their degradation products viz., free fatty acids (FFA) and biogenic amines was studied during storage at 25±2°C upto 48 Spice powders were applied on mutton chunks at 2% levels and their inhibitory effect was evaluated during storage. Clove exhibited significant inhibitory effect on LB and Enterobacteriaceae. The formation of FFA and biogenic amines were greatly inhibited by clove during storage upto 48 h. Cinnamon had a moderate effect on these parameters and turmeric treatment was least effective. Clove treated samples were found to be acceptable upto 48 h whereas cinnamon and turmeric treated samples were acceptable upto 36 and 24 h, respectively. The control samples however, were acceptable only upto 12 h. Therefore, clove is found to be effective in extending the shelf-life of fresh mutton at ambient temperature.

1 illus, 4 tables, 33 ref

006485   Kamble P B;Chavan J K (Dep of Fd Sci and Technol, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Effects of post-harvest treatments and storage temperature on shelf-life of custard apple fruits. J Fd Sci Technol 2005, 42(3), 253-5.

Fully matured and freshly harvested custard apple (Annona squamosa L.) fruits were subjected to treatments with waxol (6%) + carbendazim (0.1%), forced-air precooling (10°C) and combination of waxol + carbendazim + preceding treatments. The fruits were stored in CFB boxes at ambient (27±2°C) and cold (15° ±2°C) conditions. The shelf-life of fruits was judged by changes in physiological loss in weight, softening index, rotting %, total soluble solids (TSS), acidity, reducing sugar and organoleptic score. The untreated fruits exhibited a shelf-life of 4 days at ambient and 8 days at cool storage conditions. The post-harvest treatments of fruits with waxol + fungicide, precooling or combination of both were found to extend their shelf-life upto 6, 6 and 8 days at ambient storage, and upto 10, 12 and 14 days under cool storage, respectively.

4 tables, 8 ref

006484   Janave M T;Sharma A (Fd Technol Div, Bhabha Atom Res FIPLY, Trombay, Mumbai-400 085) : Extended storage of gamma-irradiated mango at tropical ambient temperature by film wrap packaging. J Fd Sci Technol 2005, 42(3), 230-3.

Low dose gamma-irradiation of pre-climacteric mango (Mangifera indica L var. 'Alphonso') fruits at 100 Gy extended the shelf-life at ambient temperature (28-32°C) by 5-6 days. The extension of shelf-life was dose dependent, maximum being at 200 Gy by about 8-10 days. Wrapping the fruits in food grade Klin Wrap film resulted in more number of fruits remaining in semiripe condition after 21 days of storage as revealed by colour of the fruits, texture, TSS, pH, acidity and vitamin C content. The fruits retained about 40% of chlorophyll however, unwrapped fruits were complete yellow. Physiological weight loss (PWL) was. reduced by 50% in Klin film wrapped fruits as compared to that in unwrapped fruits. More than 70-80% fruits remained as marketable fruits at the end of experiment when control fruits were slightly overripe. The shelf-life in Klin film wrapped irradiated mangoes was extended by about 10-15 days over irradiated unwrapped fruits resulting in total shelf-life of about 25-30 days at room temperature. In mangoes of variety 'Dasheri', gamma-irradiation extended the shelf-life by 4-5 days, which could be increased further, by another 7-10 days by Klin wrap packaging. These fruits also remained green at the end of experiment, confirming the observations with 'Alphonso' mango. These results show that low dose gamma-irradiation in combination with Klin film packaging delayed ripening as indicated by higher retention of fruit colour and reduction of PWL.

2 illus, 4 tables, 13 ref

006483   Gurdip Singh;Maurya S (Chem Dep, DDU Gorakhpur Univ, Gorakhpur-273 009, Email: gsingh4us@yahoo.com) : Antimicrobial, antifungal and insecticidal investigations on essential oils. Nat Prod Radiance 2005, 4(3), 179-92.

There is increasing interest both in the industry and in the scientific research for aromatic and medicinal plants because of their potential applications in medicine and plant disease control measures. The antimicrobial, antifungal and insecticidal properties of plant essential oils are well established against wide spectra of organisms such as fungi, bacteria and insects. These properties are mainly due to many active phytochemicals including vitamins, flavanoids, terpenoids, carotenoids, coumarins, curcumines, etc. and hence, they are of great importance in food industry and offer the possibility to substitute natural for synthetic preservatives and other products.

156 ref

006482   Diwan A;Shukla S S (Dep of Post-harvest Process and Fd Engng, Coll of Agric Engng, JNKVV, Jabalpur) : Process development for production of clarified guava juice. J Fd Sci Technol 2005, 42(3), 245-9.

The levels of enzyme (peetinase) concentration, incubation time and pH had a significant effect on guava juice yield. Guava juice yield varied from 72 to 94%. Maximum juice yield (94%) was obtained at 2% enzyme concentration, 20 h incubation time, 4.5 pH and 30°C temperature. The multiple response optimization showed optimum juice yield to be 95.1%.

6 illus, 6 tables, 13 ref

006481   Chetana R;Reddy S Y (Lipid Sci and Traditional Foods, Cent food Technological Res Inst, Mysore-570 013) : Development of Wadian - A traditional savory with defatted soya. J rur Technol 2004, 1(4), 178-81.

Wadi (plural: wadian), a partially fermented legume based savory, used as an adjunct in curries, is traditionally prepared from the batter of blackgram or green gram dhal and mainly on cottage or home scale. Fermentation and sun drying of the batter take place simultaneously and the drying causes case hardening resulting in a cavity or porous texture. Wadian was prepared using soybean to partially replace black gram dhal to improve the nutritional quality. Defatted soya flour and whole soyabeans were used in the formulations and the products were compared with control prepared with blackgram. The colour, texture and sensory attributes revealed that the products with 40% replacement of blackgram with defatted soya flour were found to have characteristics similar to that of the control. Also, product prepared with 20% replacement of blackgram with whole soya beans was fairly acceptable. The process is simple and could be prepared on home/cottage scale and has been demonstrated in rural areas of South India under rural development programme.

1 illus, 3 tables, 14 ref

006480   Chaturvedi S K;Sharma K M;Mohan K;Raina S (NO, Natn Coun for Cement and Bldg Mater, Haryana-121 004) : High performance refractory products for cement rotary kilns. IRMA Jl 2005, 38(2), 29-36.

Paper aims at highlighting the various special characteristics of NCB-Magnesia Spinelide Refractory and NCB-Alumina Zircon Refractory bricks, their potential for solving the refractory related problems in cement kilns and the status of technology transfer and commercialisation.

7 illus, 2 tables, 5 ref

006479   Burade K B;Kawade R M;Chopade A R (Pharmacognosy and Pharmacology, Govt Coll of Pharmacy, Karad, Maharashtra) : Evaluation of curcuma samples consumed by population of central and southern Maharashtra. Asian J Microbiol Biotechnol envir Sci 2005, 7(1), 175-8.

Curcumin is the major compound responsible for the characteristics colour and medicinal activity. Curcumin was used as an index to evaluate the quality of most popularly used turmeric brands by the population of central and southern Maharashtra (i.e. districts of Pune, Solapur, Kolhapur, Satara and Sangli). Curcumin was quantitatively extracted by refluxing the material in alcohol and was estimated spectrophotometrically at 452 nm accompanied by the estimates for foreign matter; moisture content, alcohol and water soluble extractives. After evaluation it was clear that the Ram Bandhu sample was the most therapeutic as high cure content was present followed by Pravin, Everest, Kamdhenu, Badshah and others. While the wholesale/unpackted samples were of low medicinal value.

1 illus, 2 tables, 16 ref

006478   Benny M (Arjuna Nat Extracts Ltd, , PB No. 126, Bank Road, Aluva-683 101, Email: merina@arjunanatural.com) : Value added products from green tea. Nat Prod Radiance 2005, 4(3), 177-8.

In order to protect the quality of green tea, it can be made into standardized extracts based on the active ingredients like polyphenols and epigallo-catechin gallate (EGCG), the major catechin. Value added products formulated from green tea extract form a new approach into the field of nutraceuticals. This increases the export potential as well as the sale in domestic markets. Value added products like organic green tea extract and green tea extract capsules developed by Arjuna Natural Extracts Ltd. have been included for the interest of tea drinkers, researchers and entrepreneurs.

7 tables, 4 ref

006477   Bedi S K;Sharma C S;Gill J P S;Aulakh R S; Sharma J K (Dep of Vet Public Hlth, Punjab agricultural Univ, Ludhiana-141 004, Email: cs_sharma@indiatimes.com) : Incidence of enterotoxigence Bacillus cereus in milk and milk products. J Fd Sci Technol 2005, 42(3), 272-5.

Raw milk (27), burfi (29) and skimmed milk powder (9) samples were analyzed for the presence of Bacillus cereus using polymyxin pyruvate egg yolk mannitol bromothymol blue agar (PEMBA) as isolation medium. Out of 65 samples, an overall incidence of 53.8% of B. cereus was observed and in 20% of the positive samples the level of B. cereus contamination was more than 105cfu/g. The isolation of B. cereus in milk, burfi and milk powder samples was 66.0, 44.8 and 44.4%, respectively. High counts of B. cereus (<62>10⁵ cfu/g) were detected in 3 (16.6%) out of 18 milk and 4 (30.8%) out of 13 burfi samples, which were positive for B. cereus. Serology revealed the presence of serotypes H-1, H-19, H-20 and some untypable strains of B. cereus. Of all the 35 B. cereus isolates obtained, 15 (43.0%) responded positively to rabbit illeal loop method whereas 40.0% of the isolates demonstrated significant response to rabbit skin vasopermeability factor assay as an indicator of enterotoxin production.

1 table, 17 ref

006476   Basu A K;Chattopadhyay P;Roy Choudhury U; Chakraborty R (Dep of Fd Technol and Bio Chem Engng, Jadavpur Univ, Kolkata-700 032, Email: crunu@hotmail.com) : Development of an amperometric hypoxanthine biosensor for determination of hypoxanthine in fish and meat tissue. Indian J expl Biol 2005, 43(7), 646-53.

A hypoxanthine (Hx) biosensor based on immobilized xanthine oxidase (XO) as the bio-component was developed and studied for the rapid analysis of fish (sweet water and marine) and goat meat samples. The biosensor was standardized for the determination of Hx in the range of 0.05 to 2 mM. Crosslinking with glutaraldehyde in presence of BSA as a spacer molecule was used for the method of immobilization. One layer of gelatin (10%) was applied over the immobilized enzyme layer to reduce the leaching out of enzyme from the membrane (cellulose acetate) matrix. The optimum pH of the immobilized system was determined to be 8.5 at 25°C instead 7.0-7.2 for free enzyme system. K_m and V_max values were determined for the immobilized system. The developed sensor was applied to determine the amount of Hx present in fish and meat over a period of time. The stability of the enzyme immobilized membrane was also tested over a period of 30 days.

12 illus, 2 table, 25 ref

006475   Barwal V S;Singh T K;Alkesh (Dep of Post-harvest Technol, Dr Y S Parmar Univ of Hort and Forestry, Nauni-Solan-173 230) : Studies on processing and development of ready-to serve drink from bittergourd fruit. J Fd Sci Technol 2005, 42(3), 217-20.

Different combinations of fruit juices were tried at 3 levels (10.0, 12.5 and 15.0°B) of total soluble solids for the development of bittergourd ready-to-serve (RTS) drink. A drink with 10% juice at 12.5°B was found best by a panel of semi-trained judges. The drink was analyzed for various physico-chemical and sensory characteristics during storage period of 180 days. The product had appealing flavour, taste, body and sugar acid blend having medicinal properties of bittergourd showing potential for its commercial exploitation.

1 illus, 5 tables, 20 ref

006474   Baby Latha R;Bhat K K (Dep of Lipid Sci and Traditional Foods, Cent food Technological Res Inst, Mysore-570 013) : Preparation of soy cereal papad. J rur Technol 2004, 1(4), 188-93.

Papad is a popular snack item consumed after frying or toasting. Traditionally, different types of cereal and legume flours are blended to prepare papads to suit the regional taste preferences. But in most of blends, presence of black gram flour is a primary requirement. Defatted soy flour can be used as an ingredient in the preparation of papad. But, in order to have desirable rolling and sheeting property the papad dough should contain cereal flour. Slurry of cereal flour after gelatinization when blended with soy flour resulted in dough that was easy to roll. Flour blends containing rice or maize flour and defatted soy flour in the ratio of 1:3 (cereal flour: soy flour) was found suitable for making papad. Process of preparation of soy cereal papad comprises the steps of i) gelatinization of cereal flour slurry ii) addition of gelatinized slurry to defatted soy flour blended with sodium chloride, sodium bicarbonate, and spices iii) preparation of papad dough iv) making papad in a papad press v) drying of papad under controlled conditions. Soy cereal papad on frying absorbed 15 to 17 % oil, and had 12-13% expansion. Instrumental texture analysis showed a breaking strength in the range of 5.0 to 9.5N. Colour values of papad in terms of brightness, redness and yellowness were 30, 6 and 7% respectively. Soy cereal papad packaged in cast polypropylene or high density polyethylene pouches and stored under conditions of 27°C and 65% RH had a shelf life of 5 month.

1 illus, 6 tables, 7 ref

006473   Arslanoglu F N;Kar F;Arslan N (Dep of Chem Engng Fac of Engng, Firat Univ, 23279, Elazlg, Turkey) : Effect of activted carbon on organic acids in peach pulp. J Fd Sci Technol 2005, 42(3), 267-72.

The effect of activated carbon (AC) usage on lactic acid, malic acid and citric acid in peach pulp was examined at carbon concentrations of 0.5, 1, 3, 5 kg AC/m³ peach pulp and the temperature range of 20-50±C. The adsorption (%) increased with increasing AC concentration and contact time. Five kinetic models were evaluated to fit the experimental data for lactic acid which included the pseudo-first order, the pseudo-second order, the modified Freundlich, the pore diffusion and the Elovich equations. The kinetic parameters of each model were calculated. It was found that the adsorption process could be well described with the Elovich model for adsorption kinetic. The activation energies for adsorption of lactic acid from peach pulp by powdered and granular AC were 5.14 and 9.29 kJ/mol, respectively. This low activation energy value showed that the adsorption process was diffusion controlled. Adsorption (%) of lactic acid increased with increasing the AC concentration and contact time. But the AC concentration and contact time did not cause a regular change in the adsorption (%) of malic and citric acids.

4 illus, 2 tables, 21 ref

006472   Anna Anandh M;Lakshmanan V;Mendiratta S K; anjaneyulu A S R;Bisht G S (Div of Livestock Products Technol, Indian veterinary Res Inst, Izatnagar-243 122) : Development and quality characteristics of extruded tripe snack food from buffalo rumen meat and corn flour. J Fd Sci Technol 2005, 42(3), 263-7.

Extruded tripe snack food (TSF) was prepared from buffalo rumen meat (RM) with 100, 60, 50 and 40% corn flour incorporation. Results of sensory evaluation showed that all attributes were highest for 50% corn flour incorporation except appearance. Linear and significant increasing trends were observed for all physico-chemical parameters of pH, moisture, protein, fat and ash from control to 3 levels of corn flour incorporation. Similar trend was observed for bulk density (BD). However, significant reverse trends were observed for hydratability, water absorption index (WAI) and water solubility index (WSI). Storage changes of aerobically packaged extruded control and buffalo TSF at ambient temperature (30±2°C) during 7, 14, 21 and 30 days revealed no significant changes in physico-chemical characteristics (moisture, TBA) except pH, which progressively and significantly decreased with increasing periods of storage. Total plate, coliform and yeast and mold counts significantly increased on storage and all these counts were below 2.5 cfu/g on 30 days. TSF was either equal (texture, crispness and overall palatability) or better (flavour) in sensory attributes than control, except appearance. The product was rated "moderate to very acceptable" even after 30 days of storage.

1 illus, 5 tables, 30 ref

006471   anitha G;Rajyalakshmi P (Dep of Foods and Nutri, Postgrad and Res Cent ANGR agricultural Univ, Rajendranagar, Hyderabad-500 030) : Baby corn (Zea mays L.): physico-chemical characteristics and use in product development. J Fd Sci Technol 2005, 42(3), 234-8.

Physico-chemical characteristics of fresh dehusked baby corn and nutrient composition of fresh and prepared products were studied. Dehusked baby corn was used in making snacks and savouries (Vada, Kofta, Finger fry, roti and raita); sweet products (burfi, kheer, kesari and halwa); chutney and pickle and were subjected to sensory evaluation. Dehusked corn cobs were creamish yellow having weight, length and width of 11.5 g, 7.0 and 1.5 cm, respectively. Fresh cobs of 100 g had moisture 88 g, protein 1.90 g, carbohydrate 4.0 g, fat 0.2 g, calories 30 kcal, fiber 2.41 g, ash 46 g, total sugars 415 mg, reducing sugar 300 mg, thiamine 0.06 mg, riboflavin 0.15 mg, calcium 23 mg and iron 1.97 mg. Nutrient composition among the recipes showed wide variation due to the nature of ingredients used in the preparation. Organoleptic evaluation of the products showed that all the baby corn products were highly acceptable as compared to the control.

10 illus, 5 tables, 21 ref

006470   Anderson C;Badrie N (Dep of Fd Production Fac of Sci and Agric, Univ of the West Indies, St Augustine, Republic of Trinidad and Tobago, West Indies) : Physico-chemical quality and consumer acceptance of guava wines. J Fd Sci Technol 2005, 42(3), 223-6.

The study investigated the physico-chemical quality and consumer acceptance of guava (Psidium guajava L.) wines from half-ripe (HR) and ripe (R) guava with the must adjusted to 20° or 24°B. Wines were fermented with Saccharomyces cerevisiae var ellipsoideus from Sweet Mead. Wine treatments were significant (p<60>0.05) on colour, total soluble so1ids (TSS] and sensory clarity. Wines were more orange (p<60>0.05) from HR guavas than R guavas and were less sweet (6.00-6.33°B) from 20°B must than from 24°B (8.00-9.33°B). Alcohol content of wines ranged from 7.76 to 11.06% (v/v). Colour was the most overall acceptable sensory attribute, while astringency of wines was the least acceptable. Wines had overall acceptability of being liked moderately. Overall acceptability of wines was positively correlated (p<60>0.05) to all sensory attributes. Wines had 3.15-3.25 pH, 7.76-11.06% alcohol (v/v) and 0.52-0.57% citric acid.

1 illus, 2 tables, 23 ref

006469   Agrahar Murugkar D;Subbulakshmi G (ICAR Res complex for NEH region, , Umroi Road, Umiam-793 103, Email: dipikaagrahar@yahoo.com) : Nutritional evaluation and processing methods of some traditional snacks consumed by the khasi tribals of Meghalaya. J Fd Sci Technol 2005, 42(3), 255-8.

Eight varieties of traditional rice-based snacks Pumaloi. Pudoh, Jashulia, Putharo, Pukhlein, Pusaw, Pusla and Putyndong from Shillong and villages in the Ri-Bhoi' district eaten by the Khasi tribals of Meghalaya were evaluated for processing methods and nutritional contents. Markets in and around Meghalaya were surveyed for local rice-based snacks. Processing generally involved steaming and/or roasting of rice flour, which was made from special varieties of sticky rice. The nutritional content in terms of dry matter, protein, fat, fibre, mineral content, Ca and P of these snacks were studied. The nutritive value of Jashulia was the best in terms of high amounts of protein, fibre, Ca and P and low amounts of fat. All other snacks were also superior in terms of the low amount of fat used in their preparation in comparison with other Indian snacks, tastes and textures.

1 illus, 1 table, 5 ref

006468   Afsar M;Radha S;Girish K;Manonmani H K;Kunhi A A M (Dep of Fermentation Technolgoy and Bioengineering, Cent Fd Technological Res Inst, Mysore-570 013, Email: manonmani_99@yahoo.com) : Optimization of carbon sources for the preparation of inoculum of hexachlorocyclohexane-degrading microbial consortium. J Fd Sci Technol 2005, 42(3), 238-41.

Many simple and complex carbon sources were screened along with technical grade hexachlorocyclohexane (tech-HCH, 25 ppm) for their synergistic effect on the growth of HCH degrading microbial consortium. Highest biomass production was in molasses followed by glucose, sucrose, rice straw extract supplemented with glucose, rice straw hydrolysate, nutrient broth and wheat bran hydrolysate (WBH). However, the inoculum grown on WBH and 25 ppm HCH showed best ability to degrade HCH. Nearly 80 to 90% of all the 4 isomers of HCH disappeared within 72 h of incubation. This is followed by molamass-HCH. Nearly 80 to 90% of all the 4 isomer of HCH disappeared within 72 h of incubation. This is followed by molasses-HCH grown incolum, which showed 65 to 70% degradation. Microbial consortium grown for 72 h in WBH containing 0.75% reducing sugar and 25 ppm HCH residues in liquid medium.

4 tables, 7 ref

005365   Subramaniyam M;Ramasamy D;Ayyadurai K (NO, Inst of Fd and Dairy Technol, Koduvalli, Alamadhi Post, Chennai-52) : Comparison of hot air oven and microwave oven methods for determing total solids in milk and milk products. Tamilnadu J vet Anim Sci 2005, 1(1-2), 44-7.

Microwave oven and hot air over methods were compared in the determination of total solids in milk and milk producrts. The drying time was achievecd in 4 minutes for 3 g sample size, where as it took 180 min in the hot air oven for milk. Beaker (100ml) and petiidish with 7.5 cm (dia) were found to be more suitable for drying 3g and 2g of milk respectivley in microwave oven. Centre location was ideal of better results. Similar trend was noticed in milk products.

3 tables, 7 ref

005364   Somkuwar R G;Ramteke S D;Shikhamany S D (National Research Centre for Grapes, , Manjri farm P O, Solapur Road, Pune-412 307, Email: rgsomkuwar@yahoo.co.in) : Effect of polyliners and tissue papers in packages on storage life of thompson seedless. Indian J Hort 2005, 62(1), 60-2.

There different polyliners viz., high density, low density and low density with absorbent tissue papers and non-absorbent tissue paper were used as package material in the investigation to study the shelf-life of Thompson Seedless grapes. The packaging of polyliners with absorbent tissue papers increased the shelf-life by two days and the grapes were remain fresh for 7 days with respect to physiological loss in weight. Among the polyliners, high density polyliner was found very effective in increasing shelf-life and containing berry rot in Thompson Seedless grapes.

2 illus, 1 table, 8 ref

005363   Singh S K;Khawale R N;Singh R;Vimala Y (Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi-110 012, Email: sanjaydr2@rediffmail.com) : Use of random amplified polymorphic DNA (RAPD) analysis to confirm genetic stability of in vitro regenerated grape plantlets. Indian J Hort 2005, 62(1), 12-15.

In commercial micropropagation, it is imperative to certify the plantlets for the genetic uniformity during different multiplication stages. Randomly Amplified Polymorphic DNA (RAPD) analyses of in vitro cloned Pusa Urvashi plantlets with the field-grown mother plant and other genotypes was carried out. Out of twenty decamer primers used for the study, fifteen were found polymorphic; while five were monomorphic for the three grape genotypes, viz. Pusa Urvashi, Pusa Navrang and Centennial Seedless. Primers were selected on the basis of their amplification product for clear and better interpretation. The in vitro raised plantlets and the mother plant showed the monomorphic bands confirming the genetic homogeneity in the tissue cultured plantlets. Study supports the fact that the grape plantlets regenerated from the nodal segment and multiplied using repetitive subculture of two-node micro-cuttings, did not exhibit any induced variations and were largely stable and true-to-the-type.

2 illus, 17 ref

005362   Sharma P;Singh A K;Sharma R M (Division of Pomology and PHT, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu-180 002, Email: pankajsharma 140378@rediffmail.com) : Effect of plant bio-regulators (PBRs) and micro-nutrients on fruit set and quality of litchi cv. Dehradun. Indian J Hort 2005, 62(1), 24-6.

Application of NAA @ 2.5 ppm increased the initial fruit set, while the highest final fruit set was obtained with 200 ppm zinc. Zinc at 100 ppm was found most effective for increasing fruit weight, length, diameter, and L/D ratio. SADH 1000 ppm proved to be the most effective treatment in increasing TSS, total and non-reducing sugars whereas ascorbic acid content increased with 100 ppm NAA.

1 illus, 2 tables, 12 ref

005361   Sharma A;Kartar Singh (Department of Horticulture, CCS Haryana Agricultural University, Hisar-125 004) : Effect of different treatments of TSS, sugars, viscosity and suspended pulp of lime juice during storage. Haryana J Hort Sci 2005, 34(1-2), 45-6.

A comparison was made between different methods of juice preservation, viz. pasteurization, chemical preservation and deep freezing to find the potential of freezing in juice preservation. Lime juice samples preserved by pasteurization and KMS (0.1%) were stored both at room temperature and low temperature (4°C), whereas, samples preserved by freezing and freezing + KMS (0.1%) were stored at -18°C. TSS, total sugars and reducing sugars increased during storage under all storage conditions and at all temperatures, while viscosity and suspended pulp were found to decrease during storage. Freezing + KMS (0.1%) was found to be the best treatment. Deteriorative changes were more pronounced in juice stored at room temperature as compared to juice stored at low temperature (4°C) and freezing temperature (-18°C).

2 tables, 8 ref

005360   Mishra S;Patil I D;Deore d (Department of Chemical Technology, North Maharashtra University, P B 80, Jalgaon-425 001, Email: profsm@rediffmail.com) : Study on sodium and potassium salts of polyacrylic acid as corrosion inhibitors. J scient ind Res 2005, 64(9), 684-7.

The effect of sodium and potassium (20-100 ppm) salts of polyacrylic acid (PAA) was determined on mild steel (MS) and copper (Cu) metals by immersing in Jalgaon ground water for 4-24 h in reflux condition (100 °C) and from 5-30 days in ambient condition. The salt deposition on MS and Cu plates was compared with and without polymer addition in water. The salt deposition on MS and Cu increases with increase in time in hot and cold water without addition of polymer. On addition of polymer, with increase in concentration in water, the salt deposition decreases. In cold water on MS, salt deposition is more than Cu, while in hot water it is vice-versa. With increase in the reflux time (4-24 h), salt deposition on Cu and MS increases up to 6 h of reflux time for all concentrations of K salt of PAA and further it decreases from 12 to 24 h. For Na salt of PAA, deposition increases for the lower concentrations (up to 40 ppm), up to 12 h of reflux time and further the deposition decreases for both MS and Cu. At higher concentrations (100 ppm), Na salt of PAA in water is more effective than K salt as the deposition becomes negligible on Cu.

6 illus, 9 ref

005359   Lal S;Pal R B;Dutta D R (Tata Chemicals Ltd, , Haldia, West Bengal) : Improving productivity and performance of phosphoric acid plant and TCL's phosphatic fertiliser complex at Haldia. Indian J Fertil 2005, 1(1), 13-16.

The phosphatic fertiliser complex of Tata Chemicals Ltd. (TCL) at Haldia consists of integrated DAP, NPK and SSP fertiliser plants in addition to bulk chemicals facilities comprising sulphuric acid, phosphoric acid, sulphonic acid and sodium tripoly phosphate plants. Based on the operating experience and the insight gained through in-depth study of various parameters, various innovative measures leading to technological improvements were carried out to improve the productivity and overall performance of the phosphatic complex. The article describes the systematic approach and efforts made by TCL to improve overall performance of its phosphoric acid plant (PAP). The phosphoric acid plant was commissioned in December, 1979 with name plate capacity of 19,500 te of P₂O₅ per annum. This plant is now able to produce 39,150 TPA (actual tonnage in 2003-04) inspite of the fact that it is 25 years old. A number of additions, modifications in equipment and operating practices were carried out over a period, not only to sustain, but also to improve the capacity of the plant The paper discusses various measures implemented in this regard.

3 illus, 1 table